Ingredients
Scale
- 1 pound asparagus, trimmed and halved crosswise, cut in half lengthwise if thick*
- 1 pound oyster mushrooms or hen of the woods mushrooms or a combination, stems removed*
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Celtic sea salt
- 1 tablespoon grass fed organic butter (use olive oil for vegan)
- 1 tablespoon fresh thyme leaves
- 1 cup loosely packed watercress or arugula
- Aged balsamic vinegar, for drizzling
- Flaky sea salt, for finishing
Instructions
- Preheat oven to 450 degrees.
- Arrange asparagus and mushrooms in an even layer on a rimmed baking sheet.
- Drizzle with olive oil, sprinkle with salt and toss to coat.
- Roast in oven, stirring occasionally, until lightly charred and tender, about 15 minutes.
- Add butter and thyme leaves.
- Once the butter is melted, toss to coat the asparagus and mushrooms.
- Return to the oven and roast until lightly glazed, about 5 minutes.
- Remove from the oven and let sit a few minutes. Add watercress and toss.
- Arrange roasted vegetables on a platter.
- Drizzle with balsamic vinegar.
- Season with flaky sea salt to taste.
Notes
If you’re available substitute Haricot verts (thin French green beans). They are sweeter and more tender.
White button mushrooms or baby bella mushrooms can be used instead. They are easier to find in the store but are not as luxurious and earthy tasting.
Arugula can be used in place of the watercress.
If it’s fall or winter and asparagus isn’t available use green beans. Boil or steam them for 3-5 minutes. Add them to the mushrooms after they have cooked for 10 minutes and are getting tender.
- Prep Time: 20
- Cook Time: 20
- Category: Paleo, Gluten Free, Seasonal, Vegan Option